Not All Mooncakes Are Sweet…. Suzhou Style Meaty Mooncake (苏式鲜肉月饼)

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INTRODUCTION

Not all mooncakes are sweet and some are savoury…..This is a type of savoury mooncake that I used to have when I stationed in Shanghai. This is nothing new to me and I love to buy this snack especially when the weather start to turn cool in Autumn.

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Per Wikipedia:

Suzhou-style mooncake:: This style began more than a thousand years ago, and is known for its layers of flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. Suzhou-style mooncakes feature both sweet and savoury types, the latter served hot and usually filled with pork mince. Filling made from roasted black sesame (椒鹽, jiāoyán) are common in flaky Suzhou-style mooncakes. (Source: http://en.wikipedia.org/wiki/Mooncake)

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If you have prepared flaky crust mooncake (like Teochew or Taiwanese or Suzhou mooncakes)  and the pork steamed buns, combining the crust and the fillings will become this mooncake. Unlike other mooncake, it has to be consumed fresh, best while it is hot..

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It tasted like some type of meaty pancake or shaobing (烧饼) and kids loved this when I prepared these as their lunch last week. I am also preparing these to curb my cravings for this savoury pancake.

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WHAT IS REQUIRED

Recipe adapted from: 苏式鲜肉月饼

Servings: Prepared 8 Suzhou Style Mooncakes

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Oil Dough

  • 100 grams of plain flour (普通面粉)
  • 50 grams of vegetable shortening or lard or peanut oil or other fats (白油或猪油或其他油)

Water dough:

  • 100 grams of plain flour (普通面粉)
  • 30 grams of vegetable shortening or lard or peanut oil or other fats (白油或猪油或其他油)
  • 50 grams of plain water (白水)
  • 3 grams of salt (盐巴)

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Fillings

  • 300 grams of minced pork (猪肉碎)
  • 3 stalks of spring onion (香葱) – chopped
  • 3 cm long fresh ginger (姜) – pound and extract juices
  • 2 tablespoons of oyster sauce (耗油)
  • 1 tablespoon of light soya sauce (生抽)
  • 1 tablespoon of Chinese cooking wine (烹饪酒)
  • 1 tablespoon of sesame oil (麻油)
  • 1/2 tablespoon of corn flour (玉米粉)
  • Dashes of white pepper (胡椒粉)
  • Dashes of salt (盐巴)

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STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius and get ready a baking tray lined with baking paper

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  • Put all the fillings ingredients together in a big mixing bowl. Squeeze the ginger juices and stir until well mixed. Divide equally into 8 portions. Shape round and set aside for later wrapping.

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  • Put all the water dough ingredients in a big mixing bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

  • Put all the oil dough ingredients in a big mixing bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

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  • Take one portion of water dough, shape round, flatten it , put a portion of oil  dough on top of the water dough, seal it and shape it round. Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible. Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. 

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  • Roll it up again like you are preparing Swiss roll. Use the rolling pin to flatten it. Put a meat ball on top of the rolled dough, seal the edges, shape it round and use the rolling pin to lightly flatten it so that it looks like a disc shape.

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  • Sprinkle with some sesame seeds if desired and bake in the pre-heated oven of 180 degree Celsius for 10 minutes. After 10 minutes take it out, turn the cake upside down and bake for another 10 minutes or until golden brown.  Best serve when it is freshly out from the oven.

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CONCLUSION

If you are not convinced that this is a type of mooncake, you can always prepare this as a type of snack and I am confident that it wouldn’t disappoint you. As this is a savoury dish, the seasonings mentioned is for your reference and feel free to adjust to suit your family’s taste buds.

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Hope you like the post today. Cheers and have a nice day.

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This recipe was included in Page 25-27 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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12 thoughts on “Not All Mooncakes Are Sweet…. Suzhou Style Meaty Mooncake (苏式鲜肉月饼)

  1. Pingback: RECIPE INDEX ( Updated on 20 AUGUST 2014) | GUAI SHU SHU

  2. Pingback: Special Compilation of 10 common Mooncake Recipes (10 种月饼食谱特别汇编) | GUAI SHU SHU

  3. Hi Ken, another lovely mooncake from your kitchen. Looks quite similar to flaky siu bao skin but much thinner. Would love to try this too. Thanks for sharing this lovely recipe with the useful step by step photos.

  4. I’d follow your instruction 180 degree Celsius for 10 minutes. After 10 minutes take it out, turn the cake upside down and bake for another 10 minutes. But finally I have to wait for another 20min, so total 40 min then only it’s turn brown. Pls advise. TQ.

    • Browning depend very much on your oven temperature, how well the heat was distributed and where you place the rack ! If it refuse to brown like my puff today, place on top and on the top heat purely for browning. That will speed up the browning

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